DOCSLIB.ORG

Thermal Processing Outline

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Thermal Processing Outline Thermal Processing Outline 1. Classification of Foods based on pH and aw 2. Microbiology 3. Blanching, Pasteurization, ESL (incl. Ultra- Pasteurization), UHT, Hot Fill, Minimal processing 4. Canning Operations 5. Thermal Processing Equipment 6. Kinetics (D & z values) 7. Process Safety (F value) and Product Quality (C value) 8. Process Optimization 9. Shelf Life 10.Time Temperature Integrator (TTI) 1. Classification of Foods Based on pH & aw Classification of Foods based on pH • Low acid: pH ≥ 4.6; Acid: pH < 4.6 (C. botulinum) • More specific classification – Low acid: pH > 5.3 • Red meat, poultry, seafood, milk, corn, peas, lima beans, potatoes, cauliflower – Medium acid: 4.5 < pH < 5.3 • Spaghetti, soups, sauces, asparagus, beets, pumpkin, spinach, green beans, turnip, cabbage – Acid: 3.7 < pH < 4.5 • Tomato, pear, fig, pineapple, apricot, yogurt, white cheese, beer – High acid: pH < 3.7 • Sauerkraut, pickles, berries, citrus, rhubarb, wine, vinegar, plums, currants, apples, strawberries, peaches Classification of Foods Based on mc or aw • High moisture foods (50+% -- 70-99%) – Fruits, vegetables, juices, raw meat, fish • Intermediate moisture foods (15-50%) – Bread, hard cheeses, sausages • Low moisture foods (0-15%) – Dehydrated vegetables, grains, milk powder, dry soup mixes Importance of aw: Honey at 20% mc is shelf stable, while potato at 20% is not 2. Microbiology Classification of Bacteria • Based on Oxygen – Aerobes (Need oxygen for growth) • Microaerophile: Need only small amount of oxygen for growth – Anaerobes • Obligate: Oxygen prevents growth • Facultative: Can tolerate some degree of oxygen • Based on temperature – Psychrophiles (Grow best from 50 - 58 °F; grow slowly at refrigerator temp) – Mesophiles (Grow best from 86 - 98 °F -- warehouse temps) – Thermophiles (Optimum: 122 - 150 °F; spores can survive 250 °F for 1+ hr) • Based on salt, acid, water activity (aw), osmotic pressure – Halophiles (Can not grow in absence of salt) – Acidophiles (Can grow in high acid conditions – even at pH of 2.0) – Xerophiles (Can grow in low aw conditions) – Osmophiles (Can grow in high osmotic pr. conditions – high sugar foods) Resistance of viruses > spores of bacteria > vegetative cells of bacteria > molds and yeasts Target organism & surrogate need to be identified for each product-process combination 3. Blanching, Pasteurization, Ultra Pasteurization, Hot Fill, ESL, UHT/Aseptic/Sterilization Blanching • Mild heat treatment (~90 °C) for few minutes • Heating medium – Water or steam • Purposes – Inactivate enzymes – Reduce microbial load – Wilt vegetables for efficient packing into cans Pasteurization • Some spoilage organisms may survive • All vegetative pathogenic organisms inactivated (not spores) – Public health significance (earlier target: Mycobacterium tuberculosis) • HTST (Targets veg. state of Coxiella burnetti => Q fever) – Spoilage organisms that can grow at room temp. are destroyed – 15 s at 161 °F (~72 °C) – Equivalent batch (Vat): 30 min at 145 °F (~63 °C) – If milk product has > 10% fat, is condensed, or is sweetened, increase temperature by 3 °C (or 5 °F) – For eggnog, use 155 °F (~69 °C) for 30 mins, 175 °F (~80 °C) for 25 s, or 180 °F (~83 °C) for 15 s • Shelf life: ~ 3 weeks • HHST (191 °F for 1.0 s to 212 °F for 0.01 s) Coxiella burnetti: Obligate intracellular bacterium; cat. B bioterrorism agent (z = 4.4 °C) Other concerns: Salmonellosis, staphylococcal infection, and streptococcal infection Extended Shelf Life (ESL) • Shelf life is between that of pasteurized and UHT product (often minimally processed and refrigerated) • Advantages: Longer distribution, cheaper than UHT • If ESL process is to be closer to pasteurization – Use filtration/centrifugation to remove spore-formers – This may constitute 1-2% of product volume – Sterilize this and mix with original product • Products – Lunch meats, cured meats, seafood, salads, fresh pasta, sauces, entrees • Organisms of concern – Mesophiles and psychrotrophs ESL Categories • Cook-chill – Cooked food is packed hot and blast chilled • Vacuum packaging – Remove air prior to sealing • Sous Vide – Raw product is vacuum packed, partially cooked, chilled to below 0 °C – Food service/retail market • Modified atmosphere packaging (MAP) – Gas flushed and sealed – May use active or passive control later on Ultra-Pasteurization • 280 °F (~138 °C) for 2 s • Vegetative organisms killed; not spores • Product must be refrigerated • “Nearly” sterile – Filler may not meet aseptic standards • Shelf life: ~3 months – Longer shipping distances • Products: Cream, specialty dairy products – Becoming more popular for milk Ultra High Temperature (UHT) • UHT = Aseptic • All pathogenic and spoilage organisms (including spores) are killed • Thermophilic organisms may survive • Commercially sterile product • 284 °F (140 °C) for 4 s • Shelf life: 1-2 years • UHT milk processing covered under – 21CFR108, 21CFR113, 21CFR114 Aseptic Processing • A continuous thermal process in which the product and container are sterilized separately and brought together in a sterile environment • Components: Pump, deaerator, heat exchanger, hold tube, cooling unit, back pressure device, packaging unit • Temperature: 125 - 140 °C (257 – 284 °F) Aseptic Processing System Holding Section BPV Combibloc Carton Filler IP-SA50 Filler (Cardboard-Plastic Juicebox) Metal Box ML-1 Particulate Filler (Preformed Cup Filler) Cup feed Lid feed Dryer H2O2 Extract from sterile chamber bath H O 2 2 Dryer spray Filler Indexing conveyor Cut & seal Shred Discharge Scholle Bag-in-Drum Filler for Low-Acid Foods Bulk Packaging Carlos Fischer & Premium do Brasil: 7.6 million gallons (676’, 46000 tons, carrying capacity of 36300 tons, 20 knots speed, accommodate 30 people, has fitness center & swimming pool; 3 of 4 compartments for refrigerated/frozen product & 1 for fresh; Nitrogen in headspace); built for Citrosuco; not from concentrate and from concentrate orange & apple juice; Brazil to US, Belgium, Japan, Korea Hot Fill • Fill processed product in unsterile container – Acid or acidified product (sterilization) • Shelf stable product – Low acid product (pasteurization) • Refrigerated product • Hot product (~90 °C or 194 °F) sterilizes container • Invert container for 0.5 to 3 min – Sterilize neck area • Cooling of product – Air cool – Water spray Bernerfoods.com Hot Fill (contd.) • Package: Glass or plastic with vacuum panels – Needs to withstand vacuum during cooling • Smooth finish needed for good label application – PET or PET/PEN with UV coating – Steaming closures for softening closure for tamper-evident band not needed anymore • Shelf stable product – Sodium benzoate or potassium sorbate Thomasnet.com • Products: Fruit juices (snapple), jams, jellies, tomato-based sauces, isotonics (gatorade) Minimal Processing • Preserve the original wholesome and fresh nature of a food product (flavor, texture, safety, nutritional value) by subjecting it to mild processing conditions • Traditional minimal processing – Cleaning, washing, trimming, coring, slicing, shredding • Peeled & sliced potatoes; shredded lettuce & cabbage; washed & trimmed spinach; chilled peach, mango, melon; vegetable snacks such as celery & carrot stick and cauliflower & broccoli florets; packaged mixed salads; cleaned & diced onions; peeled & cored pineapple; fresh sauces; peeled citrus fruits; microwaveable fresh vegetable trays • Other minimal processing methods –Thermal • Microwaves, RF, infrared, ohmic sous vide – Non-thermal • Irradiation, high pressure, pulsed light, PEF, UV, ultrasound, antimicrobial agents, oscillating magnetic field, plasma Summary of Different Processes • Pasteurization – HTST (~161 °F for 15 s) – Least processing (cooling to ~45 °F) • Pasteurization – HHST (191 °F for 1.0 s; 212 °F for 0.01 s) – Cooling to ~45 °F • UHT = Aseptic = Commercially sterile (~284 °F for 4 s) – Longest shelf life (cooling to ~70 °F) • ESL (includes ultra-pasteurization -- ~280 °F for 2 s) – Anything in between Pasteurization & UHT (cooling to ~45 °F) • Hot fill (~194 °F for 30 s to 3 min) – Maximize benefits of pasteurization & UHT -- mainly for acid/acidified products (cooling to ~70 °F) 4. Canning Operations Canning Operations • Receive raw products and packaging material • Separation of edible portion • Washing • Size grading, Inspection • Blanching, Peeling • Size reduction • Cleaning of can & lid • Filling, pulling vacuum, closing • Dud detection • Container coding 5. Thermal Processing Equipment Thermal Processing Equipment • Blancher •Fryer • Boiling pan and kettle • Convection oven • Cooking extruder • Freezing equipment • Thawing equipment • Heating equipment Types of Heating Equipment • Direct contact – Steam injection, steam infusion • Indirect contact (Other than plate, tubular, S&T, SSHE) – Retorts (Using hot water, steam, or steam-air for heating) • Batch (Agitation: None, axial or end-over-end): With our w/o basket/crate • Continuous (With agitation): Conventional, Hydrostatic – Plate: Series, parallel, series-parallel – Tubular: Double tube, triple tube, multi-tube – Shell & tube: Single pass, multiple pass, cross-flow – Scraped surface heat exchanger (SSHE) • Alternative/Novel/Emerging Technologies – Microwave and radio frequency heating • Uses electromagnetic radiation; polar molecules heat up – Ohmic heating • Electric current in food causes heating; ions in food, cause heating 6. Kinetics (D & z values) D & z values Log scale Log scale Constant Temperature N0 D value (seconds) D value Slope = -1/z Slope = -1/D No. of microorganisms
Load more

Recommended publications
  • 130 Innovative Steam Injection for Milk Processing
    Innovative Steam Injection for Milk Processing Ekta Mistry, J. P. Prajapati and Suneeta V. Pinto Department of Dairy Technology, SMC College of Dairy Science, AAU, Anand-388110. Email: [email protected] Ultra High Temperature (UHT) treatment uses high Studies reported on UHT processing have temperature for a short time to kill micro-organisms been concerned mostly with indirect heating in a food or beverage product. It is widely used in systems. This method of processing has been in the dairy industry where products can easily lose commercial use since 1949 (Burton, 1969). Use their nutritional value, flavour and appearance as of indirect heating system results in 75% to 90 % microorganisms multiply. These organisms thrive denaturation of whey proteins. In 1972, the United at certain temperatures but if they are not present States Public Health Service approved the use of in a product, it can be stored for many months UHT steam injection for pasteurization of milk without the need for refrigeration. This state is (Stroup et al., 1972). Lembke and Wegener (1968) known as ‘commercial sterility’. UHT processes indicated that UHT direct steam injection is less are designed to achieve commercial sterility. They destructive to the aqueous and lipid portions than use heat to treat the product, killing viable micro- indirect UHT heating techniques. This is mainly organisms. This aseptic processing also requires due to rapid heating (steam injection) and cooling equipment and packaging to be sterile, achieved (vacuum) of the product. However, direct steam Technical Articles Technical with chemical or other sterilisation treatments (de injection also results in 65-85% denaturation of Jong, 2008).
    [Show full text]
  • Preventive Controls for Animal Food Safety
    Vol. 80 Thursday, No. 180 September 17, 2015 Part III Department of Health and Human Services Food and Drug Administration 21 CFR Parts 11, 16, 117, et al. Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Food for Animals; Final Rule VerDate Sep<11>2014 19:06 Sep 16, 2015 Jkt 235001 PO 00000 Frm 00001 Fmt 4717 Sfmt 4717 E:\FR\FM\17SER3.SGM 17SER3 mstockstill on DSK4VPTVN1PROD with RULES3 56170 Federal Register / Vol. 80, No. 180 / Thursday, September 17, 2015 / Rules and Regulations DEPARTMENT OF HEALTH AND Administration, 7519 Standish Pl., IX. Subpart A: Comments on Qualifications HUMAN SERVICES Rockville, MD 20855, 240–402–6246, of Individuals Who Manufacture, email: [email protected]. Process, Pack, or Hold Animal Food Food and Drug Administration A. Applicability and Qualifications of All SUPPLEMENTARY INFORMATION: Individuals Engaged in Manufacturing, Table of Contents Processing, Packing, or Holding Animal 21 CFR Parts 11, 16, 117, 500, 507, and Food (Final § 507.4(a), (b), and (d)) 579 Executive Summary B. Additional Requirements Applicable to Purpose and Coverage of the Rule Supervisory Personnel (Final § 507.4(c)) [Docket No. FDA–2011–N–0922] Summary of the Major Provisions of the Rule X. Subpart A: Comments on Proposed RIN 0910–AG10 Costs and Benefits § 507.5—Exemptions I. Background A. General Comments on the Proposed Current Good Manufacturing Practice, A. FDA Food Safety Modernization Act Exemptions Hazard Analysis, and Risk-Based B. Stages in the Rulemaking for the Animal B. Proposed § 507.5(a)—Exemption for Food Preventive Controls Rule Facilities Not Required To Register Preventive Controls for Food for C.
    [Show full text]
  • Chapter 288. Dairy Industry
    CHAPTER 288. DAIRY INDUSTRY DAIRY PRODUCTS Act 169 of 1929 288.1-288.15 Repealed. 1956, Act 216, Eff. July 1, 1957;—1965, Act 233, Eff. June 30, 1966;—1965, Act 385, Eff. June 30, 1966. FLUID MILK ACT OF 1965 Act 233 of 1965 288.21-288.29a Repealed. 1996, Act 91, Imd. Eff. Feb. 27, 1996;—2001, Act 266, Eff. Feb. 8, 2002. BREED NAMES OF DAIRY CATTLE Act 139 of 1939 288.41-288.45 Repealed. 1964, Act 256, Eff. Aug. 28, 1964. MILK FAT TEST LAW Act 212 of 1935 288.51-288.60 Repealed. 1984, Act 52, Imd. Eff. Apr. 12, 1984;—2001, Act 267, Eff. Feb. 8, 2002. MILK AND MILK PRODUCTS Act 216 of 1956 288.71-288.83 Repealed. 1965, Act 233, Eff. June 30, 1966;—1965, Act 385, Eff. June 30, 1966. MANUFACTURING MILK ACT Act 222 of 1913 288.101-288.117 Repealed. 1973, Act 201, Imd. Eff. Jan. 11, 1974;—1993, Act 134, Eff. Apr. 1, 1994 ;—1996, Act 361, Imd. Eff. July 2, 1996;—2001, Act 267, Eff. Feb. 8, 2002. PROCESSING DAIRY PRODUCTS BY STEAM INFUSION Act 91 of 1962 288.121-288.126 Repealed. 1967, Act 22, Eff. Nov. 2, 1967. PASTEURIZATION OF MILK AND MILK PRODUCTS Act 291 of 1947 288.131-288.137 Repealed. 1967, Act 45, Eff. Nov. 2, 1967. PASTEURIZATION OF MILK AND MILK PRODUCTS Act 45 of 1967 288.141-288.149 Repealed. 2001, Act 267, Eff. Feb. 8, 2002. PASTEURIZATION OF MILK AND OTHER DAIRY PRODUCTS Act 293 of 1945 288.151-288.153 Repealed.
    [Show full text]
  • Download a PDF of Freezing Summer's Bounty of Vegetables
    NUTRITION Freezing Summer’s Bounty of Vegetables ► By following a few simple steps, you can successfully freeze and store almost any vegetable for up to a year. When properly selected, prepared, frozen, and stored, vegetables hold their fresh qualities—the flavor, color, texture, and nutritive value does not change. Using a few important techniques to freeze vegetables can help to ensure a quality product. Select Suitable Vegetables Select the fresh vegetables that your family enjoys eating, focusing on those that are especially suitable for freezing (table 1). Do not put too much importance on varieties; other factors are equally important. Pick Vegetables at the Right Time Vegetables that are tender and just mature are best. better if picked in the early morning when the dew is just The fresher the vegetable when put in the freezer, the off the vines. The shorter the time between harvesting more satisfactory the product. Vegetables are generally and freezing, the better the resulting product. Table 1. Vegetable Varieties for Freezing Vegetable Time in Vigorously Boiling Water Beans (bush, snap) Contender, Black Valentine, Harvester, Top Crop Beans (pole, snap) Kentucky Wonder 191, Blue Lake 231, McCaslan, Blue Lake (colored) Beans (pole, lima) Carolina Sieva, Florida Speckled Beets Detroit Dark Red Carrots Red Cored Chantenay, Danvers 126 Cauliflower Snowball Corn Silver Queen (white) Eggplant Black Beauty, Florida Highbursh Mustard Southern Giant Curled, Florida Broadleaf Okra Clemson Spineless, Emerald Peas (garden) Little Marvel Peas (field) White Acre, Pinkeye Purple Hull, Mississippi Silver Pepper (sweet) Keystone Resistant, Yolo Wonder L Spinach Bloomsdale Savoy Squash (summer) Yellow Crookneck, Dixie, Early Prolific Turnip greens Shogoin (mild), Purple Top White Globe HE-0016-A Prepare Vegetables for Freezing Prepare vegetables for freezing in much the same manner as for cooking.
    [Show full text]
  • MISE EN PLACE 09 PH Labensky 861442 5/20/02 12:53 PM Page 164
    09_PH_Labensky_861442 5/20/02 12:53 PM Page 162 WHEN YOU BECOME A GOOD COOK, YOU BECOME A GOOD CRAFTSMAN, FIRST. YOU REPEAT AND REPEAT AND REPEAT UNTIL YOUR HANDS KNOW HOW TO MOVE WITHOUT THINKING ABOUT IT. —Jacques Pepin, French chef and teacher (1935–) 09_PH_Labensky_861442 5/20/02 12:53 PM Page 163 9 MISE EN PLACE 09_PH_Labensky_861442 5/20/02 12:53 PM Page 164 AFTER STUDYING THIS CHAPTER, YOU WILL BE The French term mise en place (meez ahn plahs) literally means “to ABLE TO: put in place” or “everything in its place.” But in the culinary context, it means much more. Escoffier defined the phrase as “those elementary ᭤ organize and plan your work more efficiently preparations that are constantly resorted to during the various steps of ᭤ understand basic flavoring most culinary preparations.” He meant, essentially, gathering and prep- techniques ping the ingredients to be cooked as well as assembling the tools and ᭤ prepare items needed prior to equipment necessary to cook them. actual cooking In this chapter, we discuss many of the basics that must be in place ᭤ set up and use the standard breading procedure before cooking begins: for example, creating bouquets garni, clarifying butter, making bread crumbs, toasting nuts and battering foods. Chop- ping, dicing, cutting and slicing—important techniques used to prepare foods as well—are discussed in Chapter 6, Knife Skills, while specific preparations, such as roasting peppers and trimming pineapples, are discussed elsewhere. The concept of mise en place is simple: A chef should have at hand every- thing he or she needs to prepare and serve food in an organized and efficient manner.
    [Show full text]
  • Drying Foods Guide E-322 Revised by Nancy C
    Drying Foods Guide E-322 Revised by Nancy C. Flores and Cindy Schlenker Davies1 Objectives • To provide general directions for pre- paring foods for drying. • To provide general directions for dry- ing foods and making safe jerky. • To provide specific directions for the preparation and drying of fruits and vegetables. Introduction Drying or dehydration—the oldest meth- od of food preservation—is particularly successful in the hot, dry climates found in much of New Mexico. Quite simply, drying removes moisture from food, and moisture is necessary for the bacterial growth that eventually causes spoilage. (© Sebastian Czapnik | Dreamstime.com) Successful dehydration depends upon a slow, steady heat supply to ensure that food is dried from the inside to the outside. Most fruits Blanching and vegetables must be prepared by blanching—and in Blanching stops detrimental enzyme action within the some cases by adding preservatives—to enhance color plant tissue and also removes any remaining surface bac- and microbial shelf-life of the dried food. However some teria and debris. Blanching breaks down plant tissue so fruits, such as berries, are not blanched before drying. it dries faster and rehydrates more quickly after drying. Drying is an inexact science. Size of food pieces, relative Although steam blanching and water blanching are both moisture content of the food, and the method selected all discussed in this guide, water blanching is preferred to affect the time required to dehydrate a food adequately. steam blanching. Fully immersing the food in boiling water will ensure a complete heat treatment. Blanch for the required time (Tables 1 and 2), then chill food General Directions for Preparing quickly in an ice bath to stop any further cooking.
    [Show full text]
  • Cooking Method of Boiling, Blanching and Steaming
    Cooking method of boiling, blanching and steaming An assignment in Hospitality management Submitted by Group 6 Cyrus Berne R-11-02 Sagar Devarker R-1106 Oswinda Gomes R-11-17 Sahil Nerurkar R-11-23 Rincy Johnson R-11-31 Mohammad Ayaz R-11-36 Department of Bachelor of Business Administration Rosary College of Commerce and Arts Introduction Cooking makes many foods, such as tough meats and starchy vegetables, easier to eat, and often improves the taste. It may also make food more easily digestible. Cooking stops the action of enzymes and sterilizes the outside of the food particles, thus aiding in preservation. The method of cooking must be appropriate for the type and quality of the food in order to enhance its flavor and texture. All cooking destroys some of the nutrient value of natural food, especially the vitamins. In cooking, there are some basic methods of cooking that are used. These commonly used basic cooking methods are divided into two general groups. The groups are: Dry heat cookery methods and moist heat cookery methods. The methods of cooking are divided into these two groups because of the way food is cooked and the type of heat that is used. Dry heat Cookery Methods In dry heat cooking methods, the food being cooked does not use water to cook the food. The food is left dry and heat is applied to cook the food. Such methods of cooking are: baking, steaming, grilling, and roasting. When heat is applied to the food, the food cooks in its own juice or the water added to the food during its preparation evaporates during the heating process and this cooks the food.
    [Show full text]
  • Food Freezing Guide
    FN403 (Revised) Food Freezing Guide Julie Garden-Robinson, Ph.D., R.D., L.R.D. Food and Nutrition Specialist North Dakota State University, Fargo, North Dakota Reviewed February 2019 Contents Introduction .......................... 3 Factors Affecting Quality ...............3-4 Loading the Freezer .................... 5 Freezer Inventory ...................... 5 Thawing Foods ....................... 5 What If The Freezer Stops? .............5-6 Foods That Do Not Freeze Well ..........6-7 Freezing Vegetables ..................7-12 Freezing Fruits .....................12-20 Freezing Prepared Foods .............. 20 Freezing Animal Products ............20-25 Extra Hints and Additional Foods .......25-26 Suggested Storage Time .............27-28 Freezing Prepared Foods ............29-36 2 NDSU Extension www.ag.ndsu.edu/food ■ Introduction Freezing is one of the easiest, quickest, most versatile Air and most convenient methods of preserving foods. Oxygen in the air may cause flavor and color changes Properly frozen foods maintain more of their original if the food is improperly packaged. color, flavor and texture and generally more of their nutrients than foods preserved by other methods. Microorganisms Good freezer management is important. The following Microorganisms do not grow at freezer temperature, but tips will help you get the most of your freezer dollar. most are not destroyed and will multiply as quickly as ever • Place your freezer in a cool, dry area where the when the frozen food is thawed and allowed to stand at temperature is constant. room temperature. • Keep your freezer at least ¾ full for efficient operation. • Continue to use and replace foods. Do not simply Ice Crystals store them. The formation of small ice crystals during freezing is • Open the freezer door as rarely as possible.
    [Show full text]
  • Drying Foods at Home
    Home Drying of Food Charlotte P. Brennand, Extension Food Science Specialist August 1994 (FN-330) Table of Contents Page Drying of Food at Home ................................................1 How Does Drying Preserve Food? ...................................1 Nutritional Value of Dried Fruits and Vegetables ........................1 Yields ........................................................1 Guides for Success in Drying .............................................2 Selecting the Right Product ........................................2 Speed and Enzymatic Changes ......................................2 Temperature ....................................................2 Circulation of Air ...............................................2 Methods of Drying ....................................................3 Sun Drying .....................................................3 Air Drying .....................................................4 Dehydrators ....................................................4 Oven Drying ...................................................4 Pretreatment of Fruits and Vegetables ......................................5 Blanching ......................................................5 Sulfur Treatments ...............................................6 Ascorbic Acid ..................................................9 Other Treatments ...............................................9 Procedures for Products ................................................10 Vegetables ...................................................10
    [Show full text]
  • Code of Practice for the Reduction of Acrylamide in Foods Cac/Rcp 67-2009
    CODE OF PRACTICE FOR THE REDUCTION OF ACRYLAMIDE IN FOODS CAC/RCP 67-2009 INTRODUCTION 1. Recent concern over the presence of acrylamide in food dates from 2002. Swedish scientists reported that up to “mg/kg” quantities of acrylamide could be formed in carbohydrate-rich foods during high-temperature cooking, e.g. during frying, baking, roasting, toasting and grilling. These findings were rapidly confirmed by other researchers; subsequently, major international efforts have been mounted to investigate the principal sources of dietary exposure, assess the associated health risks and develop risk management strategies. Details of these global research initiatives are provided on the WHO/FAO Acrylamide Information Network (http://www.acrylamide-food.org/) and the "Acrylamide Information Base1" http://ec.europa.eu/food/food/chemicalsafety/contaminants/acryl_database_en.htm. There has also been work on acrylamide mitigation studies which are reported in English in the CIAA Acrylamide Tool Box and at http:// ec.europa.eu/food/food/chemicalsafety/contaminants/acrylamide_en.htm and http://www.ciaa.be/asp/documents/brochures_form.asp?doc_id=65. 2. Acrylamide is mainly formed in food by the reaction of asparagine (an amino acid) with reducing sugars (particularly glucose and fructose) as part of the Maillard Reaction; acrylamide may also be formed via reactions involving 3- aminopropionamide. Acrylamide formation primarily takes place under conditions of high temperature (usually in excess of 120 °C) and low moisture. 3. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has undertaken a comprehensive analysis of acrylamide occurrence data from 24 countries, the majority originating from Europe and North America. It was concluded that the major contributing food groups were French fries2, potato crisps3, coffee, biscuits4/pastries, bread and rolls/toasted bread.
    [Show full text]
  • Blanching…Sweet and Sour Veggie Stir Fry Recipe
    Blanching and Parboiling Some foods, especially vegetables, are blanched or parboiled before being used in a recipe where they will be finished by another cooking method, such as sautéing or baking. To do so, they are immersed in a large quantity of a boiling or simmering liquid – oil or water – and partially cooked. This partial cooking is a significant part of advance preparation. The only difference between blanching and parboiling is cooking time. Blanching is done quickly, usually 30 seconds to a minute. Parboiling is usually several minutes. The four main reasons for blanching are: 1. To increase holding quality. Heating helps preserve foods by destroying bacteria that cause spoilage and by destroying enzymes that discolor foods (as when potatoes turn brown) and cause them to deteriorate. 2. To save time. Vegetables can be blanched, chilled, and stored in the fridge. When you are ready to stir- fry, bake or make a dish requiring vegetables (such as a pasta or risotto dish), having the vegetables blanched will shorten the final cooking time. 3. To remove undesirable flavors. Certain strong-flavored vegetables, such as rutabaga, can be blanched to make them milder and more acceptable. 4. To enable the product to be processed further. Vegetables and fruits, such as tomatoes and peaches, as well as some nuts, are blanched to loosen the skins for peeling. Making an Ice Bath Foods that are blanched or parboiled in water are often shocked or refreshed in an ice bath to stop the cooking process. An ice bath is simply a container of ice cubes and cold water.
    [Show full text]
  • Installation Instructions Ice & Water and Non-Ice & Water and User Guide RF135B, E522B, RF170W, RF170A, RF201A Models
    ActiveSmart™ refrigerator Installation instructions Ice & Water and Non-Ice & Water and User guide RF135B, E522B, RF170W, RF170A, RF201A models Réfrigérateur ActiveSmart™ Instructions d’installation Ice & Water et autres et Guide d’utilisation Modèles RF135B, E522B, RF170W, RF170A, RF201A US CA English Page 1 – 48 Français Page 50 – 98 Important! It is important that this User Guide is retained with your refrigerator for future reference. Should the appliance be sold or transferred to another owner, please ensure that the User Guide is left with the appliance. This will ensure that the new owner can familiarize themselves with the information and warnings contained within the Guide. Contents 1 US CA Introduction 2 Safety and warnings 3 Installation instructions 5 Moving or storing your appliance 18 Door conversion 19 Soft closing refrigerator door feature 19 ActiveSmart™ operating instructions 20 All about the external display (Ice & Water models only) 24 Using your water dispenser (Ice & Water models only) 25 Water filter (Ice & Water models only) 26 Using your ice maker (Ice & Water models only) 28 ActiveSmart™ special features (all models) 30 Cleaning and caring for your refrigerator 33 Storing food in your refrigerator 37 Storing food in your freezer 39 ActiveSmart™ user warnings and sounds 41 Troubleshooting 42 Limited warranty 46 Filter performance data sheet 99 Important! SAVE THESE INSTRUCTIONS The models shown in this User Guide may not be available in all markets and are subject to change at any time. For current details about model and specification availability in your country, please visit our website listed on the back cover or contact your local Fisher & Paykel dealer.
    [Show full text]